Mushroom Cream Sauce

Ingredients:

• Explore Cuisine Organic Edamame & Mung Bean Fettuccine
• 200g of mushroom
• 1 tbsp of vegan butter
• 1 tsp + 1/2tsp of olive oil
• 2 garlic cloves
• 80ml of white wine
• 1 tsp of dried basil
• 1 tsp of dried thyme
• 1 tsp of dried oregano
• 1 tsp of lemon juice
• 1 tsp of flour
• 1 tbsp dijon mustard
• 235ml double cream (use vegan cream alternative if preferred)
• Salt and pepper to taste
• Fresh chopped parsley and grated Parmesan cheese (vegan cheese if preferred)

Instructions: 

1. Add the butter and olive oil to a skillet over medium-hight heat. Add the minced garlic and sauté for about 5 minutes.
2. Add the slices mushrooms and sauté for 5 minutes, or until the mushrooms release most of their water and are cooked off.
3. Season the mushrooms with salt and pepper as taste, and take them out of the skillet and set aside.
4. Bring to boil a large, salted pot of water and cook the pasta al dente according to package directions.
5. In the meantime, in the same skillet used for the mushrooms, combined the wine, herbs, lemon juice, flour and dijon mustard. Stir until it becomes a smooth paste.
6. Stir in the vegan cream and let it simmer for a couple of minutes.
7. Add the mushrooms back into the skillet. Reduce the heat and cook for a few more minutes until the sauce has thickened up a bit.
8. Drain the pasta and toss it with the sauce along with fresh chopped parsley and grated Parmesan cheese.